You got it! These Easy Mini Chicken Pot Pies are perfect for a fast, comforting dinner or snack. Made with just a few simple ingredients and baked in a muffin tin, they’re creamy, flaky, and totally crowd-pleasing.
🥧 Easy Mini Chicken Pot Pies
Ingredients (Makes 8–10 mini pies):
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2 cups cooked chicken (rotisserie or leftover, chopped or shredded)
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1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
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1 (10.5 oz) can cream of chicken soup
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1 tube refrigerated biscuit dough (like Pillsbury Grands or similar)
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½ teaspoon garlic powder (optional)
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Salt & pepper to taste
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Optional: shredded cheddar cheese, fresh herbs for garnish
Instructions:
🔹 1. Preheat oven to 375°F (190°C).
Lightly grease a standard muffin tin.
🔹 2. Make the filling:
In a bowl, mix:
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Chicken
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Frozen veggies (no need to thaw)
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Cream of chicken soup
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Garlic powder (if using)
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Salt & pepper to taste
Optional: stir in ½ cup shredded cheese for extra richness.
🔹 3. Assemble:
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Split each biscuit in half horizontally (to make thinner rounds).
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Press one round into each muffin cup, forming a small crust up the sides.
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Fill each with a generous spoonful of the chicken mixture.
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Optional: top with a sprinkle of cheese or biscuit “lid” (use remaining halves).
🔹 4. Bake:
Bake for 15–18 minutes, until biscuits are golden brown and filling is bubbly.
🔹 5. Cool & serve:
Let cool for 5 minutes before removing from the muffin tin. Serve warm!
✅ Tips & Swaps:
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Use puff pastry, pie dough, or crescent dough if you prefer.
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Make them ahead and reheat in the oven or air fryer for a crispy crust.
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Add a pinch of thyme, rosemary, or poultry seasoning to the filling for extra flavor.
Want a vegetarian version or freezer instructions?